Over medium heat, brown the lamb and chopped onion in 2
tablespoons of olive oil.

Stir in tomatoes, 1/2 cup of water, celery, bay leaf, salt,
and pepper. When it reaches a boil, cover and reduce heat to a simmer, cooking
for 20 minutes. Taste and add more salt and pepper to your preference.

Meanwhile, preheat the oven to 400.

Remove bay leaf, and transfer the meat mixture to a
greased baking or oven-safe casserole dish. Add boiling stock or broth, and
stir in the pasta.

Cook uncovered in the oven for about 40 minutes, until
the pasta is done and almost all the liquid has been absorbed. Stir once or
twice during cooking.